Name: Double Ginger Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 20
Ingredients: 225g plain flour; 1 tsp baking soda; 2 tsp ground ginger; ½ tsp cinnamon; 100g unsalted butter, softened; 150g light brown sugar; 1 egg; 100g crystallized ginger, chopped; 100g dark chocolate, melted for dipping

Double Ginger Cookies

Double ginger cookies with a chocolate dip. Chewy, spiced, and sweet, these cookies are simple to make and full of flavor.

When I first made these double ginger cookies, I wanted something that combined the warming spice of ginger with a little indulgence. These cookies are soft yet chewy, with a rich depth of flavor that only ginger can bring. The fresh and crystallized ginger together give them a real kick, while the chocolate coating makes them feel special enough for a treat with friends. My family could not get enough of them. In fact, I had to hide a few away so there would be some left for the weekend.

They go perfectly with a hot cup of tea in the afternoon, and they are just as welcome in a lunchbox for a midday pick me up. Baking these cookies fills the kitchen with the most inviting aroma, and the first bite is pure comfort. They strike the right balance of spicy warmth and sweet richness. These cookies are simple to make but taste like something you might find in a bakery. They have become a favorite in my home, and I am sure they will in yours too.

Questions you may have about this recipe

Can I freeze these cookies?
Yes, both the dough and baked cookies freeze well.

Do I need to dip them in chocolate?
No, the cookies are delicious on their own, but the chocolate adds a lovely touch.

What kind of ginger works best?
A mix of ground ginger and chopped crystallized ginger gives the best flavor.

Can I make these gluten free?
Yes, simply substitute with a good quality gluten free flour blend.

How long do they stay fresh?
Up to 5 days in an airtight container.

What you need to make Double Ginger Cookies

225g plain flour

1 tsp baking soda

2 tsp ground ginger

½ tsp cinnamon

100g unsalted butter, softened

150g light brown sugar

1 egg

100g crystallized ginger, chopped

100g dark chocolate, melted for dipping

How to make Double Ginger Cookies

Preheat the oven to 180C and line a baking tray with parchment.

In a bowl, mix flour, baking soda, ground ginger, and cinnamon.

In another bowl, cream butter and sugar until light and fluffy.

Beat in the egg, then stir in the dry ingredients.

Fold in the chopped crystallized ginger.

Scoop spoonfuls onto the tray and bake for 10 to 12 minutes until golden.

Once cooled, dip half of each cookie into melted chocolate and place on a rack to set.

Tips

For an extra kick, add a pinch of black pepper to the dough.

Use milk chocolate if you prefer a sweeter finish.

These make lovely gifts wrapped in cellophane bags.

Reader reviews

⭐️⭐️⭐️⭐️⭐️ These cookies are amazing. The ginger flavor is strong but balanced and the chocolate makes them extra special. Emma W.

⭐️⭐️⭐️⭐️ Really tasty and easy to make. I liked the chewy ginger pieces. James R.

⭐️⭐️⭐️⭐️⭐️ My family loved these. They disappeared very quickly and I will definitely be baking them again. Lucy B.

⭐️⭐️⭐️⭐️ A great recipe. I added a bit more ginger powder and they had a wonderful heat. Helen C.

⭐️⭐️⭐️⭐️⭐️ Perfect cookies for autumn and winter. They are warming, comforting, and delicious with tea. Sophie M.

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